Cheesy Chicken Enchilada Pasta
What you need:
- 2 to 3 chicken breasts, cooked and shredded
- 2 tbsp. olive oil
- 2 garlic cloves
- 1 red bell pepper
- 1 medium onion
- 1 can diced chillies
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin
- 2 cans green enchilada sauce
- 1 can red enchilada sauce
- 2 cups cheddar cheese
- 1 cup sour cream
- 1 lb. pasta, cooked and drained, toss with a little olive oil*
- Green onion, tomatoes, and sour cream for serving
Directions:
- Heat olive oil over medium-high heat. Add onion and cook for 3 to 5 minutes.
- Add garlic and red bell. Cook for 3 to 5 more minutes.
- Add chillies, salt, chili powder, cumin, enchilada sauces, and chicken. Cook for 8 to 10 minutes.
- Add cheddar cheese and stir until melted.
- Turn heat to low and add sour cream.
- Serve sauce over pasta and top with green onions, tomatoes, and sour cream.
*I usually toss my pasta with olive oil for a little extra flavor and to keep it from sticking. I also have been keeping my pasta and sauces separate in case I have leftovers. I'd rather make more pasta to serve with leftover sauce than have a bunch of leftover soggy pasta in sauce. :)
Recipe from Pearls, Handcuffs, & Happy Hour